Wednesday, September 19, 2012

Easy Asian Sesame Slaw

This Easy Asian Sesame Slaw is a crisp and tangy side that pairs perfectly with a heaver main dish on a hot day. It's really simple to make, too, and the leftovers make a great lunch the next day. 

Shred or thinly slice the ingredients. I used a 1lb head of cabbage, some sweet Hungarian peppers, scallions, and parsley. 
In a large bowl, whisk together 1/2 C Rice Vinegar, 1/4 C sesame oil, 1/4 C sugar, 3 T soy sauce, and 1/2 tsp salt. Toss vegetables with dressing; refrigerate for 2 hours, stirring occasionally. Taste before serving and adjust seasoning (I added about 2T more rice vinegar).

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